Feast Down East

Some of Maine’s finest chefs will come together at Cleonice in Ellsworth on Monday, April 4, for a Moveable Feast. The multicourse gourmet dinner serves as a fund-raiser for Maine Organic Farmers and Gardeners Association. In addition to Cleonice’s own Rich Hanson, other local chefs will participate, including Amy Oliver of Opus in Bangor, Brian Hill of Francine in Camden, and Lucas St. Clair and Jennifer Amara of Mama’s Boy Bistro in Winter Harbor. For information, call 568-4142, or visit www.mofga.org.

Berry good

Maine wild blueberries made the “Hot List” of foods with high antioxidant capacity in the March edition of Health Magazine. According to a USDA study by Dr. Ronald Prior, wild blueberries are highest in antioxidant capacity per serving compared with 20 other fruits, even when frozen. For more information or recipes, visit www.wildblueberries.com.

Spring is the thing

Fresh asparagus is tasty on its own, but if you’re looking for a new twist, try the California Asparagus Commission’s recipe for asparagus pizza. To prepare, take an unbaked 12-inch pizza dough shell and layer 2/3 cup diced red bell pepper, 1/2 cup chopped onion and 1/2 cup chopped Calamata olives on top. Arrange 12 ounces trimmed, blanched asparagus in a pinwheel fashion over vegetables. Evenly sprinkle with 3 ounces each (about 3/4 cup) shredded mozzarella and crumbled Feta cheeses. Bake at 500 degrees F. until crust and cheese are lightly browned, about 10 minutes. Cut into 8 wedges.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.0